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Monday, March 4, 2013

7 types of Coconut Chutney

7 types of Coconut Chutney
Coconut Chutney or thengai chutney is a South Indian dip prepared as a side dish for Idli, Dosa, Pongal and Rice. It is also served as a side dish to fritters and some south Indian snacks. Coconut chutney can be prepared in many ways. I have explained below 7 different types of coconut chutney prepared in South India. Coconut chutney can be prepared within 10 mins. Check below for all the variations of  Coconut Chutney | Thengai Chutney.






Coconut Chutney | Thengai Chutney

7 variations of Coconut Chutney | Thengai Chutney. Idli and Dosa Side dish

Preparation Time : 5 mins | Cooking Time : 2 mins | Yields : 4

Recipe Category: Side dish
Recipe Cuisine: South Indian
Author:
Ingredients:
Table 1: To Grind
Desiccated Coconut   : 1/2 Cup
Pottu Kadalai : 2 tbsp
Coriander leaves : 1 stalk
Green chilly : 1
Ginger grated : 1 tsp
Salt : As needed

Table 2: To Temper
Oil : 2 tsp
Mustard : 1/4 tsp
Red chilly : 1
Curry leaves : 5
Urad dal : 1 tsp
Asafoetida powder : Pinch

Thengai Chutney

Instructions:
1.Grind all the ingredients under "To Grind" Table.
2.Heat Oil in the pan and add mustard, Red chilly, urad dal, asafoetida powder and curry leaves. Fry till Urad dal turns golden colour. 
3. Remove from stove and  add it to the coconut mixture.
Other Options  
Changes Involved
White Coconut Chutney
Remove coriander from "To-Grind "table. 
Spicy Coconut 
Chutney I
Include 1 Garlic clove in "To- Grind" table.
Spicy Coconut 
Chutney II
Include 1 Garlic clove, 1 small shallot in "To- Grind" table.
Red Coconut Chutney 
Replace Green chilli with Red Chilli in "To-Grind" table. 
Garlic Coconut Chutney
Replace ginger with 1 garlic clove in "To-Grind" table. 
Tangy Coconut Chutney
Add 1/2 tsp of tamarind. Chutney will stay longer by adding tamarind. 
Coriander Coconut Chutney
Increase the coriander quantity to 3 or 4 stalks in "To-Grind" table.

1 comment:

  1. very interesting and easy methods

    ReplyDelete

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